Everyday Paleo Pizza

So I got my hands on my new book from Sarah Fragoso over at Everyday Paleo and the experimenting and recreating has begun.  I managed to read through the entire book in 2 days and believe that her book is an invaluable resource to any Families that are interested in or already venturing down the road of living a Paleo Lifestyle.  It’s actually kind of overwhelming at first with the abundance of knowledge she managed to cram into her book but it is very well put together with amazingly simple recipes and huge pictures for visual shoppers like myself.  Everyone needs to go grab themselves a copy.  Here you go for quick access:
 

 So here is the first recreation from Sarah’s Book, her Everyday Paleo Pizza

 

Everyday Paleo Pizza
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
Crust
  • 2 cups almond meal
  • 2 eggs
  • 3 tbsp extra virgin olive oil
  • 1/4 tsp baking soda
  • 1 tsp garlic powder
  • 1 1/2 tbsps fresh rosemary, finely chopped
Toppings
  • 1 lb italian sausage
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 yellow onion, diced
  • 1 cup button mushrooms, diced
  • 1 tomato, diced
  • 1 cup scallions, diced
  • 1 cup organic fresh and easy garlic marinara sauce
Instructions
Taken From [url:1]Everyday Paleo[/url]
  1. Preheat oven to 350 Degrees F
  2. Using a spoon, mix all crust ingredients together until it becomes very thick. Using your hands, form the dough into a ball
  3. Lightly grease a pizza pan or a cookie sheet with extra virgin olive oil. Place the ball of dough in the center of your cookie sheet or pizza pan and using your hands, push and pat the dough down into the shape of a circle, making the dough as thing as possible. Your pizza crust should be about 12 inches across
  4. Bake just the crust in your preheated oven for 20 minutes
  5. While the crust is cooking, prepare your toppings and brown your sausage in a large skillet
  6. After the crust is done, remove from the oven and evenly spread the marinara sauce over the crust
  7. Add the sausage and all remaining toppings evenly over the sauce and bake again for an additional 25-30 minutes
  8. Remove from the oven and Enjoy

 

 

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14 Comments

  1. George-I’m new to your website and your recipe style, so as far as the Organic marinara goes, do you make it, buy it…..or what? Recipe didn’t say and everyone seems to understand (except me! Lol). Thanks!

  2. Have you ever considered writing an ebook or guest authoring on other sites?
    I have a blog centered on the same topics you discuss and would love to have you share some stories/information.
    I know my subscribers would value your work. If you are even remotely interested, feel free to shoot
    me an email.

  3. I made this last night. The crust doesn’t taste like traditional pizza crust, but it was still really good. I was pleasantly surprised at how much it tasted breadlike. We made the recipe almost as it was called for, except switched out the sausage for spicy italian sausage. And only half the scallions because I didn’t get enough. Doubled the red pepper instead of using green. It was very good, and I’ll definitely make it again, playing around with different toppings. Yesterday was day 6 of being strict paleo (except beer!) after years of eating junk, and not having cheese on the pizza didn’t seem like a big deal with all the other yummies it had to offer. Thanks for posting this recipe!

  4. Hi, George! I’ve been paleo 2 1/2 months. I miss pizza SO MUCH! The trouble is that I just found out I have an almond, egg and dairy intolerance. Do you think you could use cocount flour instead of almond meal and perhaps coconut milk in place of eggs? Thanks for your time and ALL your GREAT recipes!!!

  5. The crust is very "savory". Of course you can put whatever you want on the pizza itself. My favorite pizza is simply mushrooms, black olives, and feta cheese. I've made pizza with this crust recipe about 5 times now and the last time I made it I was out of the fresh rosemary, but it still worked of course. When making the crust and rolling it together and then out on the pan I've found that's it's really sticky and hard to handle- by putting olive oil on my hands I solved that problem.

  6. I love that I don't need coconut flour – my local store doesn't carry it and I have to buy online – it's expensive…so I use Almond meal for things that requires a crust/breading.

  7. I'm recording the pizza crust, and perhaps making this in a day or so — I have all the ingredients for the crust here — although I think I'll be playing with the toppings. (I still do cheese and for me, pizza with cheese is essential.)

    Let's see: cheese, organic tomato sauce, spicy sausage from a pastured source, mushrooms, onions… hmmm.

  8. Your most welcome, next on my list is this pizza with BBQ chicken and adjusting the herbs in the crust to compliment a fruit pizza. Will post once mastered :)

  9. It was wonderful! Adjusted the sausage to 1lb to cut back a bit on the fat. Next time I'll try chicken to cut the fat back even more. I forgot the orange bell pepper but all-in-all a super delicious easy recipe. Easier than the other pizza I used to make AND of course, WAY HEALTHIER!
    Thanks Caveman!

  10. The crust is very similar and that depends on how long you bake it, we let ours bake until the crust was crispy but the bottom was still a little soft. I personally haven't had cheese in over 9 months so I never miss cheese but this "pizza" was great

  11. How does the crust compare to the real thing? Do you find the za "missing" the cheese at all, or do you not notice it?

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